Tarte Tatin á la Tomate - Tomato Tatin

The traditional "La tarte des Demoiselles tatin" is credited and named after two sisters, Caroline and Stephanie Tatin who operated their deceased father's inn located in Lamotte-Beuvron, the Loire Valley, France.


The story is that one day, in haste, Stephanie forgot to put the bottom crust in the apple tarte she was making. So instead she placed the crust on top of the simmering spiced apples and set the pan in the oven to bake, then inverted it to serve. It was a success. Each year the fall season is welcomed with a celebration, the first weekend in September, in the town it where it was invented.


This version is a delicious savory tatin from the cookbook "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" by Clotilde Dusoulier. Using the same technique as the traditional tatin, it is quite simple to prepare.


Roma, or other of the less juicy tomatoes are cut in half, seeded and gently rendered of some of their juices ~

Then placed in an oiled ceramic quiche pan and sprinkled with seasonings & olive oil.

Then baked until the tomatoes are tender.

They will slightly caramelize during the baking period heightening their sweet flavor.

Next, slices of cheese are arranged on top of the hot baked tomatoes.

Pastry dough is spread with tapenade, then placed tapenade side down over the cheese and tomatoes.

Then baked off ~ for 30 to 40 minutes or so.

After baking it is inverted onto a serving plate ~ the tatin.
Garnish with fresh basil, serve warm or at room temperature.

It's best the day it's made ~ but I have no hesitation having a slice the next day!

Tarte Tatin á la Tomate - Tomato Tatin

Recipe inspired by Clothilde Dusoulier
Serves 8 as a starter, 4 as a main course.

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough




Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead.


I used a sheet of commercially prepared puff pastry, (thawed as directed on package.)


Preheat the oven to 350°F


Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil.
Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices.


Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly.


Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature).


Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.


Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan.


To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don't worry if some of the tomatoes stay in the pan, just arrange them on the tart.


Just before serving garnish with fresh basil leaves, snipped or torn if desired.


This is best served warm or at room temperature the same day it is made.


Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.